German Goulash

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1. 1Step 1: Slice the beef into 1 inch chunks. It's best to start by cutting with the grain, then go to across. I find the outcome is better this way. (And yes, you can purchase stew meat... leaner is better)
2. 2Step 2: Heat 2 tablespoons oil (or Ghee) in a Dutch oven or heavy bottomed soup pot over high heat. Add half of the beef chunks to brown. Don't crowd it. You want the beef to just brown, not cook. Remove the pieces to a bowl and set aside, then brown the other half. When done add to beef in bowl. Reduce heat to medium.
3. 3Step 3: Add remaining oil or Ghee to pot. Add onions and garlic, stir to scrape up any bits in the pot. Cook 3-4 minutes to soften. Add carrot pieces if using. Add tomato paste, stir and cook for another minute.
4. 4Step 4: Add red wine, stir, scraping up any cooked bits from the bottom of the pot. Keep the heat on medium, and stir occasionally until the wine has reduced by half.
5. 5Step 5: Add the beef, paprika, marjoram, and beef stock. Bring to a boil, then reduce heat to simmer. Put the lid on the pot, and let it cook for 1 1/2 hours. Stir occasionally.
6. 6Step 6: Take the lid off of the pot, and let the Goulash simmer for another 30 minutes to reduce. Taste for seasoning, and add salt if needed. It should thicken a bit as it reduces. If you want it thicker, mix a tablespoon of cornstarch with a few tablespoons of water, and add to the pot. Stir. It will thicken right up.
7. 7Step 7: Serve over Spätzle, Klöße, or even mashed or boiled potatoes.